Achar Ghost
A Pakistani pickle of chicken, red chilies and tomatoes, seasoned with fenugreek and fennel seed and simmered on the stove.
1 hr 15 min · Serves 6 · Medium
Ingredients
Method
Start cooking mode- Prep 40 min · Cook 35 min · 75 min total
- medium
- 1
Wash and cut the chicken into 11/2" cubes. Take off and cut the onions. Cut the tomatoes. Roast the whole spices separately and grind everything coarsely.
- 2
Heat up oil in a thick-bottomed pot to smoking point, cool and again heat up the oil and stir fry the onions till brown.
- 3
Mix in the cut ginger-garlic. Mix well. Mix in coarsely ground masala powder. Stir fry for half a minute, stirring all the time.
- 4
Mix in chicken, stir fry on high flame heat up till chicken pieces are well browned. Mix in the tomatoes, turmeric powder, red chilli powder and salt and mix well.
- 5
Stir fry till oil leaves the masala. Mix in sufficient quantity of water (about 1 1/2 cups), bring it to a boil and cover.
- 6
Stir fry till the chicken is fully done. Adjust the flavor and serve hot decorated with coriander leave.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
